So when Zoe from Z’s Cup of Tea announced this months Go Ahead Honey, It’s Gluten-Free theme – Dairy-Free Delights – I knew I’d have to get creative.

I’ll be honest…I had a little help with this month’s Go Ahead Honey project.

My Secret Kitchen Helper

(boring full disclosure – I’m sharing this because I think it’s a great solution, not because I’m getting paid for it.)

Cooking dairy-free makes my head spin just like it did when I started baking gluten-free and sugar-free. Without any experience, it’s hard to know what will work and what won’t and in what proportions should be used.

Yesterday I downloaded a new iPhone app – Cook It Allergy Free. I decided to give it a try and played with Kim’s Butterscotch Blondie recipe. Within seconds, I had 7 substitutions for butter – and it even told me how much to use. I could do the same thing for eggs, milk, and a variety of other allergens.

Usually I spend some time researching what works well and in what amount. Not this time – I just pointed, clicked, and cooked.

Does it work?

I was a little skeptical. In fact, I looked at my blondie batter and thought I was going to have a big flop. Not so. These blondies are fabulous in every way.

Of course, cooking with different ingredients has a learning curve because the ingredients don’t behave in the same ways. Cook It Allergy Free can help make the transition smoother. Less baking disasters is always a good thing.

I did make a couple of modifications of my own – I subbed a half cup of palm sugar for the original cup of brown sugar. And, because I was worried about the batter I added two tablespoons of almond milk which was probably unnecessary. To make these a little healthier, I used 4 tablespoons of shortening instead of 8 and added 1/4 cup of unsweetened applesauce. The extra applesauce made these more cakey than chewy.

Instead of butterscotch chips, I searched my pantry and found the perfect amount of dried apricots which tastes fabulous with carob.

You can learn more about Kim’s iPhone and iPad app and find great tips for cooking allergy free on her blog.

Reminder

I’m guest posting at Ginger Lemon Girl’s 30 Days of Quick & Simple Gluten-Free Meals – go check out my Summer Chickpea Salad. Then make it in less than 10 minutes.

Note: I totally forgot that Pamela’s contains dairy when I put together this post.I love Pamela’s because it’s quick, simple, and always gets the job done right. For those who can eat dairy, it’s a top-quality product.

Thank you to Anna, Alta, and Carey for reminding me.

So, I made a second batch with a different flour blend so you’d have a choice. You can use any dried fruit or nuts with the batter. On the second batch without Pamela’s I used raisins and cranberries because that’s what I had on hand.

So how are they different? I didn’t soak the raisins or cranberries so they’re not as moist as the Apricot Carob Blondies. The Cranberry Raisin Blondies are nice and cakey little chewiness. Both are delicious in their own way but next time I’m going to soak the raisins and cranberries. I like the texture of the Apricot Carob Blondies the best.

In a separate bowl, whisk together palm sugar, shortening, applesauce, and vanilla until smooth. Drain apricots and chop into small pieces. Set aside.

Dump dry ingredients into wet ingredients and fold until nearly incorporated. If batter is too dry, add a tablespoon or two of almond milk. Add chopped apricots and carob. Fold in until just combined. Turn batter into prepared pan and smooth the top. Bake for 20 – 25 minutes until top is golden brown and blondies pull away from the sides of the pan. Let cool completely before cutting.

Notes

The dried apricots are a little tricky to slice cleanly. Pop the bars into the freezer for 15 – 20 minutes before cutting. Use a very sharp knife for the cleanest cuts.

Dump dry ingredients into wet ingredients and fold until nearly incorporated. Add raisins, cranberries, and carob. Fold in until just combined. Turn batter into prepared pan and smooth the top. Bake for 20 – 25 minutes until top is golden brown and blondies pull away from the sides of the pan. Let cool completely before cutting.

Comments

Wow! I cannot tell you how much I appreciate your post!
I am so grateful every day for this wonderful gluten free and allergy free community! Amy, your support truly means the world.
I am working on a ton of new ideas for the next few updates, including many features that have been suggested by people already using the app. My goal is only to make this better and better-user suggestions are what will do that!
I am so pleased that the blondies worked! ;0) Even happier that you were able to successfully make them healthier - that is my preference as well!
I am still so excited for you about this wonderful book deal. With the amazing support and following that you have here, it is going to be a smashing success! Truly cannot wait to get my copy - gonna have to find a way to get a signed one! ;0)
Again, so grateful to you ;) Hugs,
Kim

These are FAB-ulous! I can't believe how moist and rich they look. I love apricots (not so much carob, but I've never really eaten it. Maybe I should!). I still can't get over the color. It's so fun :)
Kim, any chance this app will be available for Android? Not that I'm willing to part with my Droid for an iphone, but this app sure makes it tempting! :)
~Aubree Cherie

@Aubree Cherie, Hey Aubree! We are actually trying to work out the logistics of the Droid version right now with the developer. We have had over a hundred emails about a Droid version. There are some differences that we are just trying to work out. Can keep you posted! ;0)
Thanks for asking!
Kim

Carey is correct - I just recently went dairy-free and just happened to be reading the list of ingredients on this mix - and there is buttermilk in it. Of course, I'm sure any of your other wonderful GF mix of flours would work in these babies. They look awesome!

As usual, these look amazing, Amy! I would not have thought of using apricots. I love how we all have different ideas and can benefit from them. :-) And, what a great recommendation for Kim's app, too.
Kim, it's neat that you're hoping to make a Droid version. My gf son just got a Droid. ;-)
Shirley

@Beth, What are your favorite subs? I can eat both but like to have the freedom to cook either way. I like to use applesauce and flax for eggs...and right now I love using almond milk in my baking. It adds great moisture and a little sweetness with no sugar.
Thanks for stopping by, Beth. Hugs!

@Amy, Hi Amy -- I like applesauce and flax as well, applesauce probably being my favorite of the two. I also do Ener-G egg replacer, but only usually as a last resort if I don't get the results I want with other natural options.
Lately, I've been using a lot of light coconut milk in my baking. It adds a richness without being too fattening. But when it comes to dairy-free milk, I don't usually discriminate! : )

@Brigitte, My mom came in town when I made these and she had some....she said the same thing. The tart of the apricot brings lots of dimension to the bar. Thanks for the comment, Brigitte! Love hearing how recipes turn out.
Hugs!
Amy

Hi there from Kleinmond, South Africa ! (An hours drive from Cape Town along the coast) The raisin-cranberry blondies are super yum. Question ? What is the best way to store these ? What is their storage life....1 day, 2, 3 ? Can they be frozen ?
Thanks again.
Regards
Jonathan

About Amy

Living free of refined sugars and gluten since 2004 has allowed me to live a fulfilled, healthy life. My food cravings, migraines, and depression vanished and was able to maintain a 60+ pound weight loss. Today I live with enormous freedom. Join me as I create healthier food that's delicious. I'll help you do the same.